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KMID : 1024620010210040307
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Food Science of Animal Resources
2001 Volume.21 No. 4 p.307 ~ p.313
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The Quality Attributes of Chicken Meats Imported from Korea and Other Countries in Japanese Market
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Choe Il-Shin
Kim I.-S.
Samejima K.
Min J. S.
Lee S. O.
Lee M.
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Abstract
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This study was carried out to examine the physicochemical and microbiological characteristics of Korean and other countries chicken circulated in Tokyo, Japan. The breast meats of Korean, Japanese, and Chinese chickens and thigh meats of Korean, Japanese, Chinese, American, and Thai chicken were used. In the proximate analysis of breast meat, Korean chicken had the lowest crude protein and crude ash(P<0.01), but showed the highest content of moisture(P<0.001). TBA values of Japanese breast meat were higher than Korean and Chinese one. In thigh meat, crude fat of American one was significantly higher than the others(P<0.001), and had very high bacterial counts. Korean chicken thigh meats showed the lowest VBN values.
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KEYWORD
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Japanese chicken, physicochemical characteristics, proximate analysis
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